This side is even easier than the first one. You simply bring a pot of water to the boil, add some peeled and cubed sweet potato and cook it until cooked through but not crumbly (approx. 15-20 minutes). Drain it well and then place it back into the pot (offf the heat). Add a tablespoon of REAL butter, a handful of chopped parsley, a heaped teaspoon of finely chopped garlic and about a third of a packet of brown onion soup powder. Do not mix it straight away... allow the butter a chance to melt and the potatoes a moment to cool.

Do no stir this with a spoon because the sweet potatoes do tend to break easier than traditional potato. Pop the lid on, grab a dish cloth, cover the air holes on the pot and make sure you are pushing the lid closed nicely. Give it a swirl in your hands and then a couple of quick tips upside down. Best to do this over the sink and sometimes the butter does leak out of the pot. But it is a great way to mix it all up without damaging the potatoes. Once that is done, you can place it in your serving bowl, cover with some cling wrap and then place in the fridge for about 40 minutes to set nicely. You can serve this cold, room temperature or warm.

And that's it! You have two delicious and low carb sides to accompany any meat! In fact, these two sides together could constitute a main meal all on their own!

BON APPETIT PEEPS!

See you all again next time!

PREVIOUSLY IN THIS SERIES:

• The Italian Pan

❤❤❤

Until next time...
Much Love from Cape Town, South Africa xxx
Jaynielea
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